Roasted Tomato Salsa

A crowd pleaser Roasted Tomato Salsa – bright, tangy & so flavorful! It’s always the star of my parties served with tortilla chips. Also great on tacos, eggs, and everything you can get your hands on!

I just hosted a party and this Roasted Tomato Salsa was part of the menu – it was a hit!

Several people asked for the recipe so I decided to get to work on it quickly even if it meant bumping other recipes I have in the “queue” for this blog ;). When everyone raves about the salsa, even children, you know you have the best salsa ever!

The credit for this recipe goes to my dear childhood friend Ilse from our hometown Obregon Sonora as she’s the one I tried it from first. She took my Salsa de Sonora recipe and combined it with a couple of other steps from our friend Claudia’s salsa.

So clever!

She added red bell pepper and the pickled onion. This elevates my original salsa to a higher level!!

How to make Roasted Tomato Salsa

Let’s start by adding the onions and lime juice in a small bowl. This process will take away the strong raw onion taste.

Set aside to marinade while we roast the other ingredients.

Spread the tomatoes, bell pepper, jalapeños, & garlic over a baking sheet and broil about 3 inches from the heat (top of oven) for 15 minutes or until the top of the vegetables are roasted .

Once the vegetables are cool, add to a food processor along with the onions and cilantro.

Pulse a few times or blend briefly until the onions & cilantro is roughly chopped.

Transfer to a bowl and add the vinegar, salt & pepper.

Serve immediately or refrigerate until ready to eat. Store in an airtight container up to a week.

Roasting the vegetables in the oven deepens their flavor and creates a mild sweetness that helps balance the heat and acidity. 

Serranos are generally hotter than jalapeños, but they’re also smaller, so you can use either, in the same quantity.

This recipe was originally published in May 2015. It was updated in June 2019 to revise the content and photographs. The original recipe remains the same. Enjoy! 

Roasted Tomato Salsa

★★★★★

5 from 3 reviews

A crowd pleaser Roasted Tomato Salsa – bright, tangy & so flavorful! It’s always the star of my parties served with tortilla chips. Also great on tacos, eggs, and everything you can get your hands on!

• Author: Ana Frias
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 3 cups 1x
• Category: Appetizer
• Method: Oven
• Cuisine: Mexican

Scale 1x2x3x

Ingredients

• 1 cup onion, chopped
• 1 large lime
• 5 roma tomatoes, cut in half
• 1 red bell pepper, cut in half, seeds removed
• 2 to 3 jalapeños (or serrano peppers for a spicier salsa)
• 2 garlic cloves, peeled
• 1/2 cup cilantro
• 1 1/2 Tablespoon red wine or champagne vinegar
• 3/4 teaspoon black pepper
• 1 1/2 teaspoon kosher salt

Instructions

1. In a small bowl add the onions and the juice of the lime. Set aside.
2. Spread the tomatoes, bell pepper, jalapeños, & garlic over a baking sheet and broil about 3 inches from the heat (top of oven) for 15 minutes for or until the top of the vegetables are roasted .
3. Once the vegetables are cool, add to a food processor along with the onions and cilantro.
4. Pulse a few times or blend briefly until the onions & cilantro is roughly chopped.
5. Transfer to a bowl and add the vinegar, salt & pepper.
6. Serve immediately or refrigerate until ready to eat. Store in an airtight container up to a week. 

Nutrition

• Serving Size: 1/2 cup
• Calories: 40
• Sugar: 5 g
• Sodium: 287 mg
• Fat: 0 g
• Saturated Fat: 0
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 8 g
• Fiber: 5 g
• Protein: 1 g
• Cholesterol: 0 mg

Keywords: roasted salsa, tomatoes, party menu, cinco de mayo, mexican independence day, vegan, vegetarian, gluten-free, healthy

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